super moist chocolate pecan zucchini cake

How To Make super moist chocolate pecan zucchini cake

• 1

  preheat oven to 350.
• 2

  into your stand mixer or large mixing bowl, place 1/2 cup softened butter, 1/2 cup oil, 1-3/4 cup sugar and 2 eggs.
• 3

  mix it well, about 3 minutes should do it.
• 4

  into a medium sized mixing bowl place 2-1/2 cups flour, 4 tablespoons cocoa, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and 1 teaspoon baking soda.
• 5

  whisk it around making sure all ingredients are well distributed.
• 6

  pour 1/2 cup buttermilk and 1 teaspoon vanilla into the mixer.
• 7

  add the dry ingredients and mix until everything is well combined.
• 8

  peel yourself some zucchini and shred it all up. you need a total of 2 cups. add it to the chocolate cake batter and mix until combined.
• 9

  spray a 9x13 inch pan with cooking spray and pour the batter in. spread it around with a knife.
• 10

  roughly chop up some pecans, 1/2 a cup would be just perfect.
• 11

  pour the pecans, 1/2 cup brown sugar and 1 cup milk and chocolate chips into the same mixing bowl used for the dry ingredients.
• 12

  toss the topping ingredients together and sprinkle them over the top of the cake batter.
• 13

  bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• 14

  serve warm from the oven with vanilla ice cream. its really good the second and third day as well. just reheat in the microwave
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